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1
Pre-heat oven to 400 degrees F.
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2
Toss squash with a bit of olive oil and spread on a baking sheet. Spinkle with salt and pepper.
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3
Roast squash, stirring occasionally, until tender - -about 30 minutes. Set aside to cool before combining with other ingredients.
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4
Saute onion in a skillet over medium-high heat until translucent. Set aside and allow to cool.
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5
f making regular couscous: Heat water in sauce pan to boiling. Add cous cous and stir. Remove pan from heat, cover with a lid, and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff with a fork and set aside.
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6
If making Israeli/pearl couscous: Add cous cous to dry sauce pan to toast, stirring occasionally for ~5 minutes. Add boiling water, lower heat and simmer, covered, until the water has been absorbed, 8-10 minutes. Remove from heat, stir, and set aside, uncovered.
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7
In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
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8
In a large bowl, combine squash, onions, chickpeas, and cranberries.
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9
Pour on the vinegar-oil dressing and stir to combine. Taste to check seasoning and add salt if needed.
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10
Toast walnuts in a dry skillet over medium-high heat for ~5 minutes. Stir occasionally.
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11
In another large bowl, place the baby spinach.
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12
Drizzle with 2 tablespoons white wine vinegar, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Toss to coat.
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13
Top spinach with couscous and the squash mixture.
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14
Top everything with toasted walnuts and goat cheese.
